Recipe for Milky Chicken


  • 1 x 1.5k/ chicken
  • sea salt and freshly ground black pepper
  • 115g/4oz or ½ a pack of butter
  • olive oil
  • 1/2 cinnamon stick
  • 1 good handful of fresh sage, leaves picked
  • zest of 2 lemons
  • 10 cloves of garlic, skin left on
  • 565ml/1 pint milk

Cooking Directions

Preheat the oven to 190°C/375°F/gas 5, and find a snug-fitting pot for the chicken. Season it generously all over, and fry it in the butter and a little olive oil, turning the chicken to get an even colour all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramelly flavor later on.

Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1½ hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.

To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.

Milky Chicken Photos

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